---
title: "North African One-Pot Braise — shrimp (health_digestion)"
slug: "carnivore-health-digestion-0-north-african-one-pot-braise-shrimp"
diet: carnivore
primary_focus: "health_digestion"
category: "health"
goal: "digestion"
cuisine_region: "North African"
protein_anchor: "shrimp"
secondary_goals: []
---# North African One-Pot Braise — shrimp (health_digestion)

## Spice blend (combined step)

- **cumin** — combined in the same marinade, rub, curry base, or braise so flavors fuse.
- **fennel seed** — combined in the same marinade, rub, curry base, or braise so flavors fuse.
- **coriander** — combined in the same marinade, rub, curry base, or braise so flavors fuse.
- **ginger** — combined in the same marinade, rub, curry base, or braise so flavors fuse.
- **cardamom** — combined in the same marinade, rub, curry base, or braise so flavors fuse.

## Protein anchor

- **shrimp** (carnivore)

## Ingredients (outline)

- Core protein or legume/paneer/tofu: shrimp
- Alliums and acid (lemon, yogurt, tomato) as your cuisine calls for
- Cooking fat appropriate to cuisine (olive oil, ghee, neutral oil, etc.)
- Optional vegetables for one-pan completeness

## Method

1. Brown protein or legumes lightly, add aromatic liquid, cover and simmer until tender.
2. Bloom or macerate the full spice set together (wet rub, dry rub, or oil-sizzled paste) before adding the protein anchor.
3. Cook through safely; rest carved meats a few minutes; taste for salt at the end.
4. Pair with a plain side if you are tracking GI tolerance.

## Recipe (for cooks)
**Serves:** about **3–4** (illustrative—scale to your household).

**HERBIX:** These amounts are **educational home-cooking cues**, not medical dosing. Adjust salt, fat, and heat to your health context.

### Ingredients

- **Peeled raw shrimp (or prawns)**, about 400 g
- **Cooking fat**: 2–3 tbsp olive oil or neutral oil
- **Aromatics / acid**: 1 onion or shallot; lemon, lime, or vinegar to finish

- **Cumin**, about ½ tsp ground (toast whole spices first if you like)
- **Fennel Seed**, about ½ tsp ground (toast whole spices first if you like)
- **Coriander**, about 1 tsp ground (toast whole spices first if you like)
- **Ginger**, about 2 cm fresh, peeled and grated
- **Cardamom**, about ¼ tsp ground (toast whole spices first if you like)
- **Fine salt**, to taste at the end

### Equipment

- Large pan with lid (braise/steam) **or** heavy skillet / sheet pan / grill as indicated by the template name.

### Steps

1. Warm **cooking fat** in a deep pan or pot on **medium**.
2. **Bloom spices** together—dry spices in oil until fragrant; **30–60 seconds**; add wet aromatics (garlic/ginger/onion) before they scorch.
3. Add **Peeled raw shrimp (or prawns)**; brown lightly if it helps flavour, then add **tomatoes / stock / water** to **~⅔ cover**.
4. **Cover and simmer** until the anchor is tender and the sauce tastes **cohesive**, **25–50 minutes** depending on cut.
5. Taste for **salt and acid**; rest carved meats **a few minutes**; serve with a plain side if you track GI tolerance.


## Why it fits this plan (culinary)

Tagged for HERBIX **health** plan focus `health_digestion`; weekly dinner inspiration only—not a medical protocol.

## HERBIX notes

- **Multi-spice rule:** At least three distinct spices or herbs in one combined cooking step.
- **Disclaimer:** Educational culinary ideas only—not diagnosis, supplement dosing, or treatment.

- **Tolerance:** reduce heat or alliums if your GI or medication context requires it.

## Nutritional research (protein anchor)

**Scope:** Values below approximate the **primary protein ingredient** (~**100 g cooked/edible**), not the whole recipe (oil, yogurt, coconut milk, rice, bread, etc. change energy and macros substantially).

**Primary data approach:** Rounded typical **cooked/edible** composition for the named anchor, consistent with **[McCance and Widdowson’s Composition of Foods Integrated Dataset (CoFID)](https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid)** (UK Government reference tables for national dietary surveys and nutrition work in Great Britain). Locate the closest food and cooking method in the published CoFID spreadsheet; **branded or composite dishes** must be checked **on-pack** (UK nutrition declarations use **kJ** and **kcal**).


### Approximate macronutrients (per ~100 g edible, anchor only)

| Measure | Approx. |
|---------|---------|
| Energy | **99** kcal (**414** kJ) |
| Protein | **24** g |
| Fat | **0.3** g |
| Carbohydrate | **0.2** g |
| Fibre | **0** g |

- **Anchor as written:** `shrimp` → normalised lookup: `shrimp`
- **Micronutrient / pattern notes:** Very lean protein; selenium and vitamin B12 in meaningful amounts; shellfish allergy relevant for some users.
- **UK composition tables (CoFID):** [McCance and Widdowson’s CoFID](https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid) — search the spreadsheet for entries similar to *shrimp cooked*. Optional online browse: [UK food composition tool](https://quadram.ac.uk/UKfoodcomposition/).

- **Declared diet tag:** `carnivore` (from file frontmatter when present).

**Disclaimer:** Not a nutrition label for HERBIX meals; not individualised medical advice. Use clinicians/dietitians for therapeutic diets, allergies, renal disease, PKU, anticoagulation, pregnancy, or paediatrics.


## Evidence note

Traditional home-cooking pattern; calculator `GOAL_MULT` for `digestion` may inspire spice direction but does not prescribe grams.